What they're eating in Tel Aviv
Crab, kebabs and kohlrabi: the dining scene in Israel’s biggest city has it all.
Food and travel
The master of sushi: an interview with Rei Masuda
We talk to sushi master Rei Masuda, who elevates raw fish cuisine to an art form
Deconstructing ratatouille
The sun-soaked produce of Provence has been cooked together for centuries, but ratatouille as we know it is rather more recent, and less rule-bound, than you might expect
Going against the grain: top five gluten-free bakeries in the UK
With gluten-free eating becoming ever more mainstream, Here are five of the UK’s best bakeries for coeliac-friendly cakes and loaves
The rebirth of bourbon
Bourbon is once again the pride of Louisville, and its renaissance is breathing new life into the city’s dining and drinking scene
Tried and tested
Tried & Tested: Din Tai Fung, London
Famous for its intricate soup dumplings, the Taiwanese chain has caused a stir with its first UK branch in London’s Covent Garden. But does it live up to the hype?
Tried & Tested: Sorrel, Dorking
Just a year after it opened, Sorrel has earned a Michelin star for its exciting flavour combinations and willingness to experiment
Tried & Tested: Motemei, Santiago
Hidden away in the Santiago suburbs a kitchen experiment is yielding memorable results
Recipes
How to make it: Lulu Peyraud’s ratatouille recipe
Pre-cooking all the veg separately is the key to French winemaker and cook Lulu’s classic recipe
How to make it: Alberto Bourdeth’s slow-roasted goat recipe
Artist and chef Alberto Bourdeth’s take on traditional mastello (slow-roasted lamb or goat) adds extra herbs and spices for bright, fragrant flavours.
How to make it: Szabina Szulló and Tamás Széll’s goulash recipe
Two chefs’ take on goulash, the classic Hungarian stew of meat and vegetables, served at their two Budapest restaurants, Stand and Stand25.
BOOKS
Diving into a Cypriot kitchen: Interview with Georgina Hayden, author of Taverna
More than a decade in the making, Georgina Hayden’s second book, Taverna, is full of recipes that celebrate her Greek Cypriot heritage. She tells us how childhood memories have shaped her cooking
How to make it: Rafik Tatli's ojja with merguez recipe
This is a classic dish of eggs in a spicy tomato sauce. The merguez can be swapped for prawns or left out entirely.
Waste not: Five UK restaurants cutting down on food waste
With sustainability increasingly on the agenda, restaurants across the UK are doing more to reduce their food waste. Here are five to try
Breaking Bread: coastal cuisine in Tunisia
From perfectly prepped couscous to generous helpings of harissa, Tunisian cuisine is all about colour, flavour and abundance. In the coastal town of Nabeul, a family meal becomes a feast when guests are involved — and extra helpings are inevitable.
Sea urchins, wild boar and maquis herbs: what to eat on the island of Corsica
The French island makes good use of its unique location when it comes to gastronomy — whether it’s through its Italian history; rich, fertile terroir; or fine seafood from its rich Mediterranean waters.
Insect pate, eco straws and pistachio ice cream: here's what we're enjoying in the world of food this month
What we've been enjoying in the world of food this month
Peruvian cuisine according to Virgilio Martinez Véliz
Virgilio Martinez Véliz is chef at Central in Lima and MIL in the Sacred Valley, with a new restaurant due to open in the Amazon next year.
Sifnos: Greece's gourmet island
The island of Sifnos holds food at the heart of its landscape and culture. The birthplace of Greece’s first celebrity chef, it’s a place where locals embrace culinary rituals that have been kept alive for centuries.
From France to the Baltic: the best new cookbooks
From France's legendary cuisine to Himalayan tea, these are the latest cookbooks to catch our eye
Photo gallery: Coastal cuisine in Tunisia
From perfectly prepped couscous to generous helpings of harissa, Tunisian cuisine is all about colour, flavour and abundance. In the coastal town of Nabeul, a family meal becomes a feast when guests are involved — and extra helpings are inevitable.
Photo gallery: Sifnos, Greece's gourmet island
The island of Sifnos holds food at the heart of its landscape and culture. The birthplace of Greece’s first celebrity chef, it’s a place where locals embrace culinary rituals that have been kept alive for centuries
Tasting New Mexico chiles in Santa Fe
A staple of New Mexican cuisine, green chiles can be found in everything from burritos and tequila to caramels and ice cream
Bangkok, according to Kay Plunkett-Hogge
The cookbook author takes us on a culinary tour of her favourite city
Meeting the MasterChef: an interview with Monica Galetti
The chef and MasterChef judge talks to us about her food heroes, her favourite restaurant in London and how her heritage influences her menu.
Getting to know Ramsbottom's food scene
Once known for its mills, this Greater Manchester market town has since swapped cotton for top-class cuisine.
A culinary guide to Copenhagen
The Danish capital is the driving force behind New Nordic cuisine, but look beyond its fine-dining and you’ll find Smart bistros, street-food markets and world-class bakeries.
What the locals are eating in St Petersburg
Whether it’s frozen salmon or gherkin soup, traditional dishes are being reimagined in Russia’s second city.
